Simple, practical, and full of everyday flavour, vegetable stew recipe | veg stew recipe | kerala style vegetable stew is a vegetarian kerala curry made with coconut oil, / lavang, and cinnamon / dalchini in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: kerala
Ingredients
- ½ tbsp coconut oil
- 2 cloves / lavang
- 1 inch cinnamon / dalchini
- 2 pods cardamom / elachi
- ½ onion (sliced)
- 5 beans (chopped)
- ½ carrot (chopped)
- ½ potato (cubed)
- 3 tbsp peas / matar
- 10 florets cauliflower / gobi
- 2 green chilli (slit)
- 1 inch ginger (julienne)
- 1 cup water
- 1 tsp salt
- 2 cup coconut milk (thin)
- few curry leaves
- ¼ cup coconut milk (thick)
Method
- firstly, in a large kadai heat ½ tbsp coconut oil and saute 2 cloves, 1 inch cinnamon and 2 pods cardamom.
- further, add ½ onion and saute till they shrink slightly. do not brown the onions.
- also add 5 beans, ½ carrot, ½ potato, 3 tbsp peas, 10 florets cauliflower, 2 green chilli and 1 inch ginger.
- saute for a minute.
- furthermore, add 1 cup water, 1 tsp salt and few curry leaves. mix well.
- cover and boil for 5 minutes or till vegetables are half cooked.
- now add 2 cup coconut milk (thin consistency) and mix well.
- boil for 7 minutes or till vegetables is cooked completely.
- turn off the flame and add few curry leaves, ¼ cup thick coconut milk and 1 tsp coconut oil. mix well.
- finally, serve kerala style vegetable stew with idiyappam or appam.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
